으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이연진 | - |
dc.contributor.author | 변광인 | - |
dc.contributor.author | 진소연 | - |
dc.date.available | 2021-02-22T09:45:40Z | - |
dc.date.issued | 2018-04 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.issn | 2288-7148 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4580 | - |
dc.description.abstract | This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식생활문화학회 | - |
dc.title | 으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성 | - |
dc.title.alternative | Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.7318/KJFC/2018.33.2.133 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.33, no.2, pp 133 - 141 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 33 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 133 | - |
dc.citation.endPage | 141 | - |
dc.identifier.kciid | ART002344066 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Makgeolli | - |
dc.subject.keywordAuthor | Etteum bell flower root | - |
dc.subject.keywordAuthor | Platycodon grandiflorum | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO201814446221915.page | - |
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